Some folks swoon for chocolate; I swoon for apricots. This biscotti features Californian dried apricots, or cut up apricot leather (I purchase mine in Middle Easter food shops) and is laced with peach schnapps, apricot liqueur or apricot nectar and orange juice. It is sweet, tart, and pretty enough as a gift. Baking with liqueurs is always interesting and this method of dipping the baked biscotti into juice or wine and then sugar and re-baking, is one I favour. It makes something that is already special, spectacular.

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